1-1/4 C. yellow cornmeal
3/4 C. all-purpose flour
1 Tbsp. plus 1 Tsp. sugar
2-1/2 Tsps. baking powder
1/2 Tsp. salt
1 C. plus 2 Tbsps. low-fat buttermilk
1 Large egg
HOW TO MAKE:
Position an oven rack in the center and heat your oven to 400ºF. Spray an 8-inches square baking pan with nonstick cookiiing spray.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
In a small bowl, beat together the buttermilk and egg until they’re well blended.
Add the buttermilk miiixture to the cornmeal mixture and stir just until everything is moistened. (Don’t overmix or your cornbread will be tough.)
Pour the batter into the prepared pan and spread it out evenly.
Bake in the center of the oven until your cornbread is golden and a toothpick inserted in the center comes out clean, 20TO25 mins.
Remove from the oven and let cool in the pan on a wire rack for about 10 mins.
Cut into 12 piieces.
Nutritional Estimates Per Serving (1 piece): 102 calories, 1 g fat, 20 g carbs, 1 g fiber, 3 g protein and 3 PointsPlus value, 3 SmartPoints
Cornbread is best served warm and enjoyed the day it is eaten. If you have some leftover, you can heat it gently in the microwave.ç
Last Step: Don’t forget to share!